New Recipe - Paleo Instant Pot Greek Chicken Thighs

 

Paleo Instant Pot Greek Chicken Thighs  

Servings: 4

Paleo, Whole30, Clean Eating and Keto 

Equipment Needed: Instant Pot

Ingredients:

For the marinade/sauce

2 tbsp Avocado Oil or Olive Oil  

2 tbsp Oregano 

1/4 tsp Salt

1/4 tsp Pepper

1 lemon, juiced 

2 lbs Boneless Skinless Chicken Thighs

10 oz Jar of Organic Pitted Kalamata Olives  - do not drain 

Directions:

1.  Place all the marinade ingredients in a zip lock bag, add the chicken thighs to the bag, close it and mix everything together until well coated. Let marinade for a minimum of 30 minutes or up to overnight in the fridge.

2.  Add the marinaded chicken and any juices into the base of the Instant Pot, then add the jar of pitted Kalamata olives with the juice from the jar, stir together until everything is coated. 

3.  Cover your Instant Pot with the lid and set the valve to the “Sealing” position.  Select the “Manual” or “Pressure Cook” button, select high pressure and set time for 10 minutes.  Do not release pressure once it’s done cooking, let it steam release naturally for about 10 minutes.  

6.  After 10 minutes do a quick release if the seal is still closed on top, be careful when opening the valve to release any leftover pressure. Once opened make sure to check the temperature of the chicken as it should be 165 degrees inside for it to be ready to eat.  You can serve it at this point with a side.

Side note:  If there is too much liquid, you can add an extra step by selecting “Sauté” again and cooking for another 5 to 10 minutes and letting the liquid reduce or you can add a mixture of 1 tbsp Tapioca Four and Water to thicken it a bit to make more like a sauce. 

Enjoy!!!!

Here is the link the original recipe that is made in one pan vs the Instant Pot. - https://realsimplegood.com/one-pan-greek-chicken-dinner/

New Recipe - Paleo Instant Pot Chicken Breast

 

Paleo Instant Pot Chicken Breast  

Servings: 8

Paleo, Whole30, Clean Eating and Keto 

Equipment Needed: Instant Pot and Trivet, Tongs, Plate

Ingredients:

2 tbsp Avocado Oil or Olive Oil - Divided 

1 tsp Salt

1/2 tsp Pepper

1 Tbsp Smoked Paprika 

1 Tbsp Garlic Powder

1 Tbsp Italian Seasoning 

4 Chicken Breast (Just over 2 lbs)

1 cup Chicken Broth 

Directions:

1.  In a small bowl mix all the spices together and set aside

2.  Place chicken breast on a plate and coat both sides with 1 tbsp of avocado or olive oil, add the spice mix to the chicken and rub on both sides to coat it.

3.  Select the “Sauté” setting on the Instant Pot, add the other 1 tbsp of oil into the base of the Instant Pot and when “Hot” brown the chicken breast for 2 minutes on each side. Then remove the chicken and place on a place and put a side.

4. Add the chicken stock to the bottom and stir it around to scrape any bits of the seasoning that is stuck to the bottom.  Then place the trivet inside the pot in the chicken broth.  Place the chicken back in the pot on the trivet, it should be just sitting on top of the liquid and not submerged.

5. Cover your Instant Pot with the lid and set the valve to the “Sealing” position.  Select the “Manual” or “Pressure Cook” button, select high pressure and set time for 6 minutes.  Do not release pressure once it’s done cooking, let it steam release naturally for about 20 minutes.  This will help continue cooking the chicken and keep all the moisture and juices in the breasts.  

6.  After 20 minutes do a quick release if the seal is still closed on top, be careful when opening the valve to release any leftover pressure. Once opened make sure to check the temperature of the chicken as it should be 165 degrees inside for it to be ready to eat.  You can serve it at this point with a side or let it rest for another 10 minutes with the lid off and cut it into slices to be used for salads or whatever else. 

Enjoy!!!!

New Recipe - Egg White and Turkey Breakfast Skillet

Egg White and Turkey Breakfast Skillet 

Servings: 4 

Paleo, Whole30, Clean Eating and Keto 

Ingredients:

16 oz carton of egg whites

1 pound ground turkey

2 cups shredded spinach

2 roma tomatoes coarsely chopped

1 clove garlic minced

Sea salt and black pepper to taste

Directions:

1.  Using a large skillet add 1 tbsp Ghee and turn on stove to medium, add ground turkey and cook about 6 to 8 minutes or until fully cooked and lightly browned. Removed turkey from pan, place in a bowl with an cover and set aside. 

2.  Add another 1 tbsp of Ghee to the same large skillet and pour the whole container of egg whites, cook for about 2 to 3 minutes or until full cooked. Add scrambled eggs to cooked turkey and set aside. 

3.  In the same large skillet lightly sauté tomatoes, spinach and garlic until tomatoes are soft and spinach is wilted. Then add the cooked turkey and egg whites to combine all ingredients and mix until evenly distributed. Season with salt and pepper and serve immediately. 

4.  Divide leftovers into equal portions and store in the refrigerator for up to 4 days. 

New Recipe - Paleo Roasted Sheet Pan Veggies (Whole30, Paleo and Clean Eating)

Paleo Roasted Sheet Pan Veggies 

Servings: 4 to 5  

Ingredients:

1 lb asparagus - washed and cut into 1 inch pieces 

2 bell peppers (any color) - sliced

1 yellow onion - sliced

8 oz white mushrooms - washed and quartered 

3 cloves Garlic - minced

1/4 cup Olive Oil 

1/4 cup Ghee - melted

2 tsp Italian Seasoning

1 tsp Smoked Paprika  

Salt and Pepper for extra seasoning  

Directions:

1. Preheat oven to 400 degrees.
2. In a bowl combine the ghee, olive oil, Italian seasoning, smoked paprika and salt and pepper to taste.
3. Place all the veggies on a baking sheet including the minced garlic. 
4. Drizzle the ghee and oil mixture over the veggies and mix by hand on the sheet pan.
5. Bake in the oven for 25 minutes, mix veggies around and then add back to the oven for another 5 to 10 minutes. Serve while its hot and enjoy!!!

Trader Joe’s Green Bean Casserole - Revised (Gluten-Free)

 

Trader Joe’s Green Bean Casserole - Original Recipe Revised 

Servings: 8 to 10  

Ingredients:

12 tbsp (3/4 cup) butter or ghee

2 medium onions

4 tsp salt

2 - 24 oz bag TJ’s frozen French Green Beans (any frozen brand will work too)

3/4 cup flour (I used Gluten-free)

4 cups milk (Lactose or Nutpod Original for Dairy Free)

2 cans 8 oz TJ’s Gourmet Fried Onion pieces or Gluten-free fried onions 

Directions:

1. Preheat oven to 350 degrees. In your largest skillet over medium heat, melt 4 tbsp of butter.  Add onions and sauté until it begins to soften, about four minutes.  Season with 2 tsp salt and 1/2 tsp of pepper, mix and then add the onion mixture to a 9x13 pan and set aside.
2. Cook green beans according to directions on the bag. If you buy Trader Joe’s green beans there are no directions. Just boil water and cook beans until cooked through and strain them.  Then add them to the onion mixture in the 9x13 pan.  Mix the onions and green beans all together, leave them to cool a bit to make the sauce. 
3. Sauce: Melt remaining butter in the same skillet as the onions over medium heat.  Add flour, whisking constantly until mixture begins to turn golden, about two minutes. Pour in milk and continue whisking until mixture has thickened, about three minutes.  Stir in remaining salt and pepper. Remove from heat and pour over the onion and green bean mixture, mix all together until the sauce covers everything and spread out evenly in the pan.  
4. Bake casserole, covered, until mixture is bubbly and heated through - about 20 minutes.
5. Uncover after 20 minutes, stir and then add French onion pieces on top.  Place back in the oven and broil for about 2 more minutes until the top is golden brown and crispy.  Serve right away and enjoy!

New Recipe - Sweet Potato Hash with Spicy Italian Turkey Sausage (Whole30, Paleo and Clean Eating)

Sweet Potato Hash with Spicy Italian Turkey Sausage 

Servings: 5 to 6 

Ingredients:

Sweet Potato Hash Mix:

2 medium or 1 large Sweet Potato - diced 

1 red bell pepper - diced

1 yellow onion - diced 

3 tbsp Avocado Oil 

4 cloves Garlic - minced

1 tsp Oregano - dried 

1 tsp Chili Powder

1 tsp Salt 

1/2 tsp Pepper 

Spicy Italian Turkey Mix:

1 tbsp Avocado Oil 

1 lb ground turkey

1 tbsp Homemade Spicy Italian Seasoning 

2 to 3 handfuls of mixed greens or baby spinach 

Directions:

1. Preheat oven to 425 degrees.
2. Mix all sweet potato hash ingredients in a large bowl until everything is well coated with the avocado oil, garlic and herbs. 
3. Take a sheet pan with parchment paper, add the sweet potato hash mix to the pan and spread out until the whole pan is covered.
4. Place in the oven at 425 degrees for 25 minutes. Once cooked remove from the oven and place to the side until the meat mixture is done. 
5. When the potatoes are roasting in the oven, add avocado oil to a sauté pan and add ground turkey, cook for about 8 to 10 minutes or until fully cooked. 
6. Next add the homemade spicy Italian seasoning to the ground turkey, stir until all the meat is coated with the spices and cook for a few more minutes.  Add water or broth to prevent from sticking to the pan. 
7. Next add the mixed greens or baby spinach and turkey mixture to the sweet potato hash on the sheet pan.  Mix everything up well and then add the pan back to the oven.  
8. Broil at 500 degrees for about 5 to 10 minutes, remove from oven and it’s ready to serve. 
9. You can top it with fresh cilantro, tomatoes, avocado or Tessemae’s Creamy Ranch. Enjoy!!!

New Recipe - Buffalo Turkey Sweet Potato Hash (Whole30/Paleo)

Buffalo Turkey Sweet Potato Hash 

Servings: 5 to 6 

Ingredients:

Sweet Potato Hash Mix:

2 medium or 1 large Sweet Potato - diced 

1 to 2 tbsp Avocado Oil 

3 cloves Garlic - minced

1 tsp Oregano - dried 

1 tsp Onion Powder

1 tsp Basil - dried 

1/2 tsp each of Salt and Pepper 

Buffalo Turkey Mix:

1 tbsp Avocado Oil 

1 red pepper - diced

1 medium yellow or white onion - diced

1 lb ground turkey

Classic Buffalo Seasoning (New Primal Seasoning) - Add a few dash’s depending on how spicy you like it. 

5 oz Package Baby Spinach 

Directions:

1. Preheat oven to 425 degrees.
2. Take a sheet pan with parchment paper, add the diced sweet potatoes, avocado oil, minced garlic and all the seasonings.  Mixed together with your hands until all the potatoes are well coated.
3. Place in the oven at 425 degrees for 20 minutes. Once cooked remove from the oven and place to the side until the meat mixture is done. 
4. When the potatoes are roasting in the oven, add avocado oil to a sauté pan add the peppers and onions and sauté for about 3 to 5 minutes.
5. Next add the ground turkey to the pepper and onion mix, cook for about 8 to 10 minutes or until the ground turkey is fully cooked. 
6. Then add the Classic Buffalo Seasoning, I did a few dashes but you can add as much or as little to your tasting. If the mixture begins to stick a little, add some chicken broth or water.
7. Next add the baby spinach and cooked roasted sweet potatoes to the turkey mixture.  Mix everything up well and cook until the spinach is welted about 2 to 3 minutes.  Add more salt or pepper to your liking right before serving. 
8. You can top it with fresh cilantro, tomato’s, Tessemae’s Creamy Ranch or Spicy Homemade Mayo. Enjoy!!!

New Recipe - Cinnamon Coconut Whip Cream (Paleo/Vegan)

Cinnamon Coconut Whip Cream 

Servings: 8

Serving size: 2 to 4 tbsp 

Ingredients:

2 - 13.5 oz full-fat coconut milk, chilled in the fridge for at least 24 hours

4 tbsp organic pure maple syrup 

2 tsp organic pure vanilla extract

1/8 tsp to 1/4 tsp cinnamon or more for a strong flavor

Directions:

1. Place both cans of the full-fat coconut milk in the fridge for at least 24 hours up to 48 hours.
2. Chill a glass mixing bowl and electric beaters in the freezer for 15 to 30 minutes.
3. Once the glass bowl is chilled remove from the freezer, open both cans of the full-fat coconut milk and scoop out the hardened coconut cream into the frozen bowl. Pour the coconut water at the bottom of the can into a separate storage container and use for future smoothies.
4. Using a hand mixer, beat the coconut cream on low setting number 1 and 2 for about one minute.  Add your maple syrup, vanilla and cinnamon and mix for another 1 to 2 minutes or until smooth and creamy. 
5. Use the cinnamon coconut whip cream right away or store in the fridge in a well sealed container for up to one week. Enjoy!!!

New Recipe - Easy Instant Pot Protein Packed Brown Rice and Veggies (Clean Eating & Vegetarian)

Easy Instant Pot Protein Packed Brown Rice and Veggies

Servings 5 to 6 

Serving size: 1 cup 

Ingredients:

2 cup long grain brown rice

2 1/2 cups of water or low sodium vegetable broth

2 cups frozen organic mixed vegetables

1 (14.5 oz) can of black beans - rinsed

1 (14.5 oz) can diced fire roasted tomatoes

salt & pepper to taste

Directions:

1. Place rice in a fine-mesh strainer and rinse under cold water. Drain well.
2. Place the rice into your Instant Pot. Add water or broth and frozen mixed vegetables, stir to combine. 
3. Place the lid on top of the Instant Pot and close, turn the steam valve to sealing. 
4. Select the Instant Pot to pressure cook (manual) at high pressure for 22 minutes.  Do not use the "rice" button as it will not cook the brown rice correctly.  
5. While the rice is cooking, make sure to drain your black beans from the can and rinse them good then set them to the side.
6. When it's done and beeps, allow the pressure to naturally release for 10 minutes (do not touch anything).
7. After 10 minutes of natural release, carefully turn the steam value to the venting position. Once the pin has dropped carefully open the lid and stir the rice.
8. At this point add the canned black beans and diced fire roasted tomatoes.
9. Salt and pepper can also be added at this time to your liking.
10. Fluff the rice, beans and veggies and serve with your favorite toppings!!! Enjoy!

New Recipe - Kids Protein Banana and Chocolate Chip Overnight Oats

What kid doesn’t love Bananas and Chocolate Chips? I created this Protein Banana and Chocolate Chip Overnight Oats for my daughter last night who is very active and needs more fiber and a more filling breakfast. It was quick and easy and a great breakfast for active kids.

⬇️⬇️⬇️ New Recipe - Check it out here ⬇️⬇️⬇️

Kids Protein Banana and Chocolate Chip Overnight Oats 

Makes 1 serving 

Ingredients: 

1/2 banana - mashed 

1/2 cup rolled oats (I use gluten free)

1/2 cup unsweetened almond milk 

1/2 scoop egg white protein powder 

1 to 2 tbsp pure maple syrup 

1 tbsp chia seeds 

2 to 3 tbsp Lily’s Dark Chocolate Chips 

1/2 tsp vanilla extract 

A few dash’s of cinnamon 

Directions:

Combine everything in a mason jar or container. Stir well to combine everything and place a lid on top. 

Place the container in the fridge overnight. In the morning open the container and mix a few times and enjoy it chilled! 

Side note: You can be creative and add additional toppings like sliced bananas, more chocolate chips, coconut whip cream, coconut yogurt, walnuts or more. Enjoy!!! 

New Recipe - Whole30 Bulletproof Coffee (Whole30 and Paleo)

Anyone else love bulletproof coffee but without sugar? I do! 🙋🏼‍♀️ Since I’m doing a mini Whole30 round I wanted to share my own version without sugar. Love this as it keeps me full for hours!

Whole30 Bulletproof Coffee (my own recipe)

Ingredients: 
8 to 12 oz hot black brewed coffee
1 tbsp Ghee (Clarified Butter)
1 tbsp Organic MCT Oil
Few splashes of Nutpod (I used caramel flavor but any of the flavors works well)
1/8 tsp of Cinnamon

Directions: 
Place everything in a blender and mix for about 20 to 30 seconds. It will come out frothy and so delicious! I added a few sprinkles of cinnamon on top as well. Enjoy!

New Recipe - Vegan Creamy Pasta with Veggies (Vegan and Plant Based - Option)

Vegan Creamy Pasta with Veggies (Vegan and Plant Based) 🌱 

Ingredients 

12 oz Gluten-free Pasta

2 to 4 tbsp Vegetable Broth or water for Plant Based (Olive Oil for Vegan)
1 yellow onion - diced
1 bell pepper - diced
1 zucchini - diced
1 yellow squash - diced
1 medium eggplant - diced
2 to 4 cloves of garlic - minced
28 oz can crushed tomatoes with basil
1 to 2 tbsp tomato paste
1 to 2 tbsp Balsamic Vinegar
1 to 2 tbsp Date Syrup
2 tbsp Italian Seasoning
1/8 to 1/4 tsp crushed red pepper
Salt and Pepper to taste
1/4 cup Fresh Basil - sliced thin

Cashew Cream
1 cup cashew soaked for 1 hour or boiled for 10 mins
1 cup water
4 cloves of garlic

Directions: 
1. Using a large pot, place on stove and turn to medium-low add the vegetable broth, water or olive oil if using and wait until it’s hot.
2. Add diced onions, bell pepper, zucchini, yellow squash and minced garlic, cook for about 8 to 10 minutes until everything starts to soften.  Then add the diced eggplant and cook another 5 to 8 minutes.
3. Next add the can of crush tomatoes, tomato paste, balsamic vinegar, date syrup and spices. Stir until everything is mixed, bring the sauce to a boil and then cover it with a lid and turn down to low.  Cook for about 20 minutes.
3. Cook pasta according to the directions on the box, I actually cooked my pasta for only 5 minutes as once it’s added to the sauce it will cook a few minutes longer and I didn’t want it mushy.
4. While the sauce and pasta are cooking, make the cashew cream sauce by added the soaked or boiled cashews to a blender with water and garlic, blend until puréed and creamy.  Once blended place it to the side until ready to use.
5. When sauce is ready, taste it and adjust any of the seasoning to your liking. Now add the fresh basil, cooked and drained pasta and cashew cream sauce.  Mix gently until everything is well combined. Serve immediately and enjoy!

Lay out all the ingredients you will be using.

Dice all your vegetables before you start cooking.

Add the pasta to the sauce along with cashew cream sauce

Dinner is ready to serve!

New Recipe - Mexican Brown Rice and Black Beans (Vegan, Plant Based option)

Mexican Brown Rice and Black Beans (Vegan and Plant Based) 🌱

Serves 4 to 6 servings15 mins prepare, 30 mins cooking time
Ingredients:
1 yellow onion - diced
1 carrot - peeled and diced
1 green bell pepper - any color and size work, diced
1 cup frozen corn (fire roasted is a great option)
1 can of black beans - any work if you don't have black, drained and rinsed
2 to 3 handfuls of Kale - raw
1 tsp ground cumin 
Corn tortillas - optional
Any toppings - optional

Directions:
1. Cook brown rice using the packing directions or with a rice cooker or in the Instant Pot.  When done keep warm until ready to use.

2 tbsp Olive Oil (omit for plant base and use 1/4 cup vegetable broth instead)
1 jalapeno - seeds removed and diced
2 cloves of minced garlic

1 14.5 oz can diced tomatoes - do not drain 
2 to 3 cups cooked brown rice 
2. Place olive oil or 1/4 cup broth for plant based in a large sauce pan on medium-low heat, when the pan is nice and hot add diced onions and carrots and cook for about 5 minutes or until soften.
3. Add green pepper, jalapeno and minced garlic to the pan and cook another 10 to 12 minutes or until soft and cooked. 
4. Add frozen corn, black beans, diced tomatoes, chopped kale and cumin to the pan, mix everything and cook for another 5 to 10 minutes until everything is heated through. 
5. Then add the cooked rice to the vegetable mixture and stir until well mixed.  Add salt and pepper and serve immediately. Enjoy!!!

All the ingredients for the dish

All the vegetables cooked and sauteed.

Mixed in the cooked brown rice to complete the meal 

Dinner is ready, just add fresh squeezed lime on top!

New Recipe - Veggie, Potato and Bean Breakfast Hash (Vegan and Plant Based)

Veggie, Potato and Bean Breakfast Hash (Vegan and Plant Based) 🌱

Serves 4
10 mins prepare, 35 mins cooking time

Ingredients:
4 medium red potatoes - washed and diced
2 small carrots - peeled and diced
1 small zucchini - diced
1 bell pepper - any color and size, diced
1/4 red onion - cut in wedges
1 can of beans - any work, drained and rinsed
2 cloves of minced garlic
2 to 3 handfuls of Kale - raw
2 tsp dried oregano
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
1/2 tsp smoked paprika
Corn tortillas - optional
Any toppings - optional

Directions:
1. Turn oven to 425 to preheat.
2. Place all ingredients except for kale in a large bowl and mix until it’s all well coated.
3. Then place everything from the bowl onto a 9x13 cookie sheet with parchment paper. Spread it all out to make sure the whole pan is covered.
4. Put the pan in the oven for 25 to 30 mins.
5. When done take out of the oven, put the kale on top and mix all together and flatten it out again to cover the pan.
6. Place back in the oven for about 5 more minutes or until kale is wilted and cooked.
7. Take out of the oven and put them in some corn tortillas topped with your favorite toppings or just enjoy on a plate for a nice healthy breakfast. Enjoy!!!

Stay Happy and Healthy!